The Paso Robles Wine Country is one of the fastest growing premium vineyard and winery regions in California.
Blind tasting is an important tool for wine evaluation. When you taste blind — that is, you don’t know what wine is in the glass — you can’t be swayed by the wine’s brand or price. That’s why all the wine competitions I know of involve blind tasting.
As much as possible, I taste blind, too, […]
Viognier can be an extremely alluring grape. In France’s Condrieu appellation, in the northern Rhône, it can produce a glorious wine with an intoxicating fragrance, flavors of white peach, honeysuckle and mineral, and a silky, supple texture.
Why, then, are so many of the viogniers from California so clumsy? Some display the heat of high alcohol. […]
Some voice their dissent as cafeterias in Washington go green.
Originally Syndicated via RSS from NYT > Dining & Wine
To the Editor:.
Originally Syndicated via RSS from NYT > Dining & Wine
To the Editor:.
Originally Syndicated via RSS from NYT > Dining & Wine
For a professor of food studies, Indian restaurants are arenas for observing the complex and sometimes contradictory forces that bear on immigrant life.
Originally Syndicated via RSS from NYT > Dining & Wine
A researcher has traced the origins of fortune cookies to shops near Kyoto, Japan.
Originally Syndicated via RSS from NYT > Dining & Wine
Although some wineries, especially in New Zealand and Australia, have embraced screw caps for all or nearly all of their wines, most are moving more cautiously. In some cases, they’re testing the twist-off closures on a few cases of a particular wine and assessing the results before moving ahead.
Tablas Creek Vineyard in Paso Robles is […]
A researcher has traced the origins of fortune cookies to shops near Kyoto, Japan.
Originally Syndicated via RSS from NYT > Dining & Wine
Eric and Bruce Bromberg, the brothers responsible for the Blue Ribbon brood, have brought their bold culinary eclecticism uptown and given it a large-scale setting in the 6 Columbus hotel.
Originally Syndicated via RSS from NYT > Dining & Wine